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White Bean, Lemon, and Herbed Feta Dip

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How to Make White Bean, Lemon, and Herbed Feta Dip

 

Even though it can be made in a flash, this zesty dip combines all the bright flavors of Greece in one easy-to-make dish. If you are a Mediterranean food fan, this dip will make a great addition to hummus in your repertoire. Note that when storing this dip in the refrigerator, it tends to firm up. Before serving, simply stir in water a tablespoon at a time until it becomes the desired consistency.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

 


15 min prep time


8servings


1/4 cup

Print Recipe >

Step-By-Step Instructions:

  1. Combine cannellini beans, feta, lemon juice and zest, olive oil, mint, and oregano in a food processor. Pulsing on and off, purée until smooth.
  2. Taste and season with salt (if desired) and pepper.
CKD Dialysis
CKD Non-Dialysis
Kidney-Friendly
Low Sodium
Low Carb
Mediterranean
Appetizers
Gluten-Free
Holidays & Entertaining
No Cook
Quick & Easy
Snacks
Vegetarian
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Nutrition facts

8 Servings



  • Serving Size

    1/4 cup


  • Amount per serving



    Calories





    120

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      1.9g

      10%
    • Trans Fats
      0.1g

  • Cholesterol
    10mg

    3%

  • Sodium
    80mg

    3%

  • Total Carbohydrate
    9g

    3%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      1g

  • Protein
    4g

  • Potassium
    160mg
    3%

Ingredients

canned or cooked cannellini beans
1 1/2 cup

Greek feta cheese (cut into small pieces or crumbled)
1/2 cup

juice and zest of 1 lemon
1

extra-virgin olive oil
1/4 cup

fresh mint (plus extra for garnish)
1/4 cup

fresh oregano (plus extra for garnish)
1/4 cup

freshly ground black pepper
to taste

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